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Thursday, May 17, 2018

It’s Grilling Season – Brat’s

Let
me begin by saying that my grilling season is 365 days long and while my blog
may make it sound like I plan all of the meals and do all of the cooking, this
is definitely not the case – I am the full time kitchen cleaner though. Bev had purchased several sweet peppers that she
decided we needed to use and her favorite use for them is brats. She went freezer diving and came back with a
package of four Jalapeno Cheddar Brats from Yoder Meats in Shipshewana, IN
that we had picked up during the Thor Rally last October. We really enjoyed Yoder's and their large selection - 12 brat flavors - so we loaded up the RV freezer before heading home.

Since
I do most of the grilling and Bev worked out in her flowers much of the day I
was the cook for this meal.I cooked the
brats in water with onion and some white wine – boxed Chablis – until they were
done then headed for the grill.I cooked
the brats to get a crust on them and used the side burner to sauté the peppers
and onion to get some caramelization and keep them slightly crisp – so high
heat and frequent tossing – I love that I learned how to do that.

I
plated mine on a slice of French bread to get this.

They
were delicious with just the right amount of heat.Grilled good brats with peppers and
onions is just plain hard to beat and we have this way more often than I post
about.Want an easy week night meal that
doesn’t heat up the kitchen, this is it or if you live in the Denver area and
need an excuse to brush the snow off the grill in January for a quick grilled
meal, this is it.

Photos
can be enlarged by clicking on them and the blue words are links.

4 comments:

I'm here to say that I think this is the first May in several years that I didn't have to brush the snow off the grill. But yes, January is a different story. I don't think I've ever grilled in Jan. I've read several recipes that poach in liquid after grilling, so I never know which is best or right. I've always poached in wine or beer and then grilled. So with reading your post, I'm going to take it from the expert that grilling after liquid is the right way. I've been wanting to do this with some Italian Sausages with peppers. And with all that said, I'm officially now hungry. :)